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Lemon mousse

Lemon mousse


An easy to make dessert, this recipe uses Leonce Blanc's zesty lemon puree and is inspired by Queen Elizabeth's original coronation meal which took place over 70 years ago! 

Lemon mousse


500g Leonce Blanc lemon puree

35g Sosa albumina

30g Sosa instangel

150g caster sugar

200g semi whipped cream


Blend together the lemon puree, albumina and instangel.

Whisk on kitchen aid.

Half way start slowly adding caster sugar and whisk until meringue texture. 

Take mixture off the machine and fold through the semi whipped cream.

Place mixture into a piping bag ready to be layered into glass.

Lemon curd


250g lemon juice 

150g egg yolks

160g eggs

150g caster sugar

150g butter


Bring to the boil the lemon juice.

Whisk together the yolks, eggs and sugar.

Pour lemon juice on to eggs and cook out to 85°C and thick.

Pour mix into thermomix and gradually add the butter to emulsify.

Allow to cool and place into a piping bag ready to layer into glasses.

Lemon gel 


250g Leonce Blanc lemon puree

125g stock syrup 

25g Sosa gelcrem cold


Blend all ingredients together. 

Leave to hydrate for a minimum of 30 minutes. 

Blend again to achieve final glossy consistency. 

Place in a piping bag until ready to plate.

Lemon shortbread 


300g plain flour

100g caster sugar

200g butter

Pinch of salt

12 drops Sosa lemon aroma


Add all the ingredients to a stand mixer and using the paddle attachment on a slow speed bring the dough together (takes about 5 minutes), if you don't have a stand mixer you can mix by hand.

Once the dough is mostly together take off of the machine and do the last bit by hand.

Wrap the dough in cling film and place in the fridge to chill.

Once chilled, roll out the dough on a floured surface and cut into desired shape and place on a baking tray.

Sprinkle the top of biscuit dough with sugar for an added crunchy top.

Bake at 150°C for 12 minutes (depending on size).

Meringue kisses


250ml Leonc Blanc lemon puree

300g caster sugar 

22g Sosa albumina

100g Dextrose


Whisk together on a kitchen aid the puree and albumina.

Halfway slow start sprinkling in the sugar. 

Then slowly add the dextrose. 

Whisk for 5 minutes until full meringue texture has been achieved

Place mixture into a piping bag with desired nozzle and pipe on to dehydrator tray and dry out until crispy.



Viola flowers

Candied lemon zest 

Dried lemon sponge 



Pipe a layer of lemon mousse into the bottom of the glass. 

Allow to set for 5 minutes in the fridge. 

Pipe the lemon curd on top of the mousse.

Pipe another layer of mouse and place in the fridge to set up. 

Once ready to serve, remove from fridge and garnish with meringue kisses, sponge, gel, lemon zest and flowers.


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